Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to let it burn.

Add the sundried tomatoes and baby spinach, cooking until the spinach wilts, which should take just a few minutes.

Pour in the heavy cream and bring the sauce to a gentle simmer. Stir in the Parmesan cheese and Italian seasonings, continuing to mix until the sauce thickens.

Return the cooked fettuccine and chicken to the skillet. Toss everything together to ensure the noodles and chicken are well-coated in that delicious sauce.

Finish off with salt and pepper. Serve warm and enjoy!